The 'Ween Scene

Talk about scary: The kids are about to bring home a major haul of sweets, and thus begins the how-many-pieces-can-I-have-now battle. Fill their tummies with these delish (but healthy) pumpkin cupcakes instead.


Recipe by Barbara Beery of Austin's own Kids Cook" />

Makes 16-18 jumbo-sized cupcakes or 24 regular-sized cupcakes.

Ingredients List:
3 cups flour
1 cup brown sugar
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice
1 cup milk
1 cup canned pumpkin
½ cup unsweetened applesauce
2 eggs
1 Teaspoon Vanilla extract

Preheat oven to 325 degrees
1. Mix all ingredients together in a large bowl. Begin mixing ingredients with a wooden spoon and the finish with an electric mixer.
2. If desired, stir in ¾ cup raisins, dried cranberries or blueberries.
3. Line each muffin mold with paper muffin cup liners and spray each one lightly with non-stick spray
4. Fill muffin tins almost to top. Bake 12-15 minutes.
5. Remove cupcakes from oven and cool on rack for 5 minutes before removing from pan. Decorate cupcakes with squiggles of purchased green decorator frosting. Garnish with assorted Fall Festival candies.

Leave these out on the counter and put the candy bowls on a high shelf (where mommy can reach them after bedtime).

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